Liquid soy nutritional products

ABSTRACT

The present invention comprises a novel nutritional dietary composition that can be formulated for oral and enteral administration. The formulation derives substantially all of its protein from soy protein isolate or, in a second embodiment, from soy protein isolate and soy protein concentrate. If desirable, up to 10.0 wt. % of the soy protein component can be replaced with caseinates, free amino acids and mixtures thereof. A carbohydrate such as corn syrup, a gum such as carrageenan gum, a non-reactive magnesium source and optionally, dietary soy protein concentrate as well as various vitamins and other excipients may also make-up the rest of the formulation. The high soy composition provides an inexpensive and high nutritional quality source of protein.

FIELD OF THE INVENTION

The present invention relates generally to liquid nutritional dietarycompositions and their use as dietary supplements or in enteral feedingformulations. More specifically, the present invention relates tonutritional dietary formulations in which substantially all of theavailable protein is derived from soy.

BACKGROUND OF THE INVENTION

There are many nutritional dietary supplements known in the art that arecommercially available. Most consist of a protein component, acarbohydrate component, a lipid fraction and any number of othercomponents such as vitamins, stabilizers, emulsifiers, flavor agents andthe like. These are particularly of value in the treatment of patientswho are too old, sick or disabled to bite, chew and swallow their food.The liquid nutritional formulations can be administered to the patientby using a gastrostomy or enteral feeding tube. Gastrostomy tubes enterthe stomach directly through an incision in the stomach known as anostomy or down the through the mouth and throat.

The use of enteral feeding tubes which supply nutritional requirementsof a patient directly to the stomach or other location in the digestivetract is often required when the patient for one reason or anothercannot swallow, is unable to chew his or her food, or is unable toingest enough food to meet the body's caloric requirements. Burnvictims, the chronically ill, those afflicted with Alzheimer's diseaseand cancer patients are prime examples of these types of individuals.Enteral feeding usually employs a nasogastric tube to transport theliquid nutritional products through the nasal cavity and pharayrx andinto the stomach.

U.S. Pat. No. 5,576,287 to Zalaga et al. refers to a nutritionalcomposition allegedly useful in the treatment of renal failurecomprising a liquid formulation consisting of meat proteins or meat andvegetable proteins with a mixture of amino acids, peptides andpolypeptides. Soy protein is not specifically taught and none of themeat or vegetable proteins are specifically disclosed. At least 15% ofthe formulation is protein.

U.S. Pat. No. 5,821,217 to Forse et al. refers to an enteral nutritionalformulation consisting of a fat component (2.0-4.0 gm/l), a proteinhydrosylate component (50-100 gm/l), a carbohydrate component (160-250gm/l) and water. Soy protein hydrosylate is one of a number of possibleprotein components such as casein, whey, lactalbumin and the like.Safflower oil and sunflower oil comprise the preferred fats, and cornstarch is the preferred carbohydrate. The formulations are disclosed asbeing particularly useful in the treatment of critically ill patientswhile minimizing the risk of pulmonary aspiration and/orgastrointestinal dysfunction.

U.S. Pat. No. 5,308,832 to Garleb et al. refers to a low carbohydrate,high fat nutritional formula useful in treating patients withneurological injury and/or disorders. The composition consists of alipid blend of fatty acids (70%-80% of the total caloric content) aprotein component (15%-30% total caloric intake) and a carbohydratefraction (≦5.0% caloric content). The formulation may further comprisedietary fiber and/or an antioxidant (e.g., vitamins).

U.S. Pat. No. 5,229,136 to Mark et al. refers to a low caloric densityenteral feeding composition comprising a protein component (whichprovides 18-25% of the total caloric content of the composition), a fatcomponent (35%-50% of the total caloric content of the composition), afiber component (≦14 grams/liter) and a carbohydrate component (35%-40%caloric content). Protein sources may include casein, hydrolyzed wheyprotein and hydrolyzed soy protein. Suitable lipids include medium chaintriglycerides blended with soy oil and maltodextrin may be used as thecarbohydrate. The formulation is disclosed as being particularly usefulin the treatment and prevention of diarrhea.

U.S. Pat. No. 4,670,268 to Mahmond discloses and claims an enteralnutritional hypoallergenic formula consisting of a carbohydratecomponent (8.0%-20% caloric content) and an emulsifier consisting ofdextrinized starch modified by octeryl succinic acid anhydride whichcauses the formulation to form a stable, non-browing emulsion. Thecomposition may also further comprise free amino acids and carrageenanor xanthan gum as additional stabilizers. Soy bean, whey or caseinhydrosylates may comprise the protein fraction while sucrose,maltodextrin, hydrolyzed starch and a laundry list of other starches andsugars may comprise the carbohydrate fraction. Safflower oil, soy oiland medium chain triglycerides serve as the lipid component. Whereas theformulation per se is admittedly not highly novel, the use of theemulsifier as the stabilizing component is the heart of the invention.

A number of other United States patents disclose methods and processesfor preparing defatted soy, stabilized soy protein base andphosphorylated soy protein for use in food and beverage applications.See e.g., U.S. Pat. No. 4,322,344 to Chen et al; U.S. Pat. No. 3,846,560to Hempenis et al; U.S. Pat. No. 3,713,843 to Pam-el et al. and U.S.Pat. No. 3,645,745 to Magnino et al.

European Patent Application No. EP 0 626 175 A2 to Dewille et al.discloses a liquid enteral nutritional product consisting of soy proteinhydrosylate fraction (50-90 wt %), an intact protein fraction (10 wt%-30 wt %) consisting of sodium caseinate, pea or whey protein, andcarrageenan.

European Patent Application EP 0 626,176 A2 to Cope et al. discloses andclaims a nutritional formulation for patients undergoing chemotherapyconsisting of a soy protein hydrosylate component (up to 90 wt %),intact protein (10 wt %) such as pea and whey protein and fat. Thecomposition may further comprise dietary fiber and β-carotene.

European Patent Application EP 0 603,726 A2 to Dube et al. disclosesnutritional compositions for enteral feeding containing a vitamin Dester, an amino acid source, a carbohydrate component and a lipidcomponent. The compositions are asserted to have improved vitamin Dstorage stability. Soy protein is one of a number of enumerated aminoacid sources that also include casein, whey protein and proteinhydrosylate. Corn syrup is also one of many enumerated carbohydratesuseful in the preparation of the composition.

European Patent Application No. EP 0 564,804 A1 to Trimbo et al.discloses an improved high protein liquid nutrition formula particularlyuseful in the treatment of patients with elevated wound healingrequirements. The composition consists of a protein component, a fatsource, a carbohydrate component, a source of zinc, vitamin A,β-carotene and a source of thiamine. Dietary fiber may also optionallybe added in the form of soy polysaccharide. Soy protein is again listedas a possible protein component and preferably comprises at least 18% ofthe total composition.

International Application No. PCT/US96/19665 to Antinone et al.discloses a method for the preparation of a stable liquid nutritionalcomposition consisting of a protein source, carbohydrates, oils and soypolysaccharide as a source of dietary fiber. Soy protein is listed asone of a number of possible protein sources.

European Patent Application Nos. EP 0 666,034 A1 and EP 0 752,212 A2both to Samoto et al. disclose a process for the preparation offractionated soy bean proteins and nutritional compositions comprisingthem. The defatted fractional protein compositions are associated withsoybean.

It is an object of the present invention to prepare a stable, highlynutritional liquid formulation in which substantially all of the proteinincorporated therein comes from soy. It is a further object of thepresent invention to prepare a highly nutritional liquid compositionwherein the protein source is comprised of soy protein isolate or acombination of soy protein isolate and soy protein concentrate. A uniquecombination of the soy together with a number of other components allowsfor the preparation of a highly nutritional shelf stable soy proteinformulation that is both temperature and shelf stable with none ofdrawbacks or limitations often associated with soy-based products.

SUMMARY OF THE INVENTION

The present invention comprises a stabilized, highly nutritional feedingcomposition in which substantially all of the protein component (90-100wt %) is derived from soy and is incorporated in said composition athigh levels. Such nutritional dietary formulations may comprise aprotein component that consists of soy protein isolate, optionally incombination with soy protein concentrate. The formulation also comprisesa carbohydrate component and a stabilizer comprised of a dispersiblenon-reactive source of magnesium and, optionally, a gum component, so asto produce a product that is thermally stable and resistant to proteindenaturation, has excellent emulsion stability and no mineral sediment.The formulation may also optionally comprise soy protein concentratewhich contributes both soy protein and soy fiber to the formulation.Also, if desired, up to about 10 wt % of the total protein available canconsist of caseinates and/or free amino acids.

DETAILED DESCRIPTION OF THE INVENTION

The nutritional soy protein formulations of the present invention areparticularly useful in enteric feeding applications wherein sickly orill patients require a highly nutritional source of protein,carbohydrates, fat and vitamins and minerals. There is presently nocommercially available enteral feeding formulation in which soy is themajor source of protein. The highest estimated soy protein in a currentcommercial product is about 35%. Although some publications refer tohigher concentrations of soy protein, food scientists have discoveredthat compositions containing higher amounts of soy protein are difficultto formulate into shelf stable products as discussed below.

Soy flour is the most basic soy-protein product produced from soybeanflakes. Soy flour is ground from high-quality, clean, de-hulled soybeansafter most of the oil has been removed. it contains typically not lessthan 50% protein on a moisture-free basis. Soy protein concentrate is afurther refined product prepared from high-quality, clean, dehulledsoybeans by removing most nonprotein components. It contains typicallynot less than 65% protein on a moisture-free basis.

Whereas whole soybeans contain only 40% protein, soy flour, soy proteinconcentrate, and isolated soy protein (soy protein isolate) aretypically 50%, 65% and 90% protein, respectively. The fat content ofthese soy-protein products is low. The carbohydrate contents of soyflour and soy-protein concentrate are 33.9% and 25.4%, respectively,whereas isolated soy protein is virtually free of carbohydrate.

Another advantage to a high soy protein-containing formulation is thatthese proteins are naturally high in isoflavones, phytosterols andsaponins which have been associated with positive nutritional effectssuch as the reduction of blood serum cholesterol levels. The use of soyproteins offer a number of economic and cost-saving efficiencies aswell.

The use of soy protein as the sole source of protein has its owndrawbacks and problems from a processing and consumption standpointhowever. Soy as a protein is readily denatured by high temperature,acids and exposure to divalent cations. It is often difficult toformulate soy proteins because when soy proteins are combined withtraditional components used to create milk protein-based formulas, theresulting product can be thick and curdled, making it impossible todeliver the formula by a feeding tube or difficult to swallow ifadministered orally through the mouth.

According to this invention, the soy protein isolate is incorporated inthe nutritional formulations in an amount of up to about 20.0 wt % basedon the total weight of the formulation. Preferably, this is incorporatedin an amount of from about 2.0 wt % to about 10.0 wt % and mostpreferably in an amount of from about 4.0 wt % to 6.0 wt %.

Whereas the soy protein isolate typically comprises 100% of the sourceof protein in the non-fiber formulation of this invention, in thoseformulations where it is desirable from a nutritional standpoint toinclude soy fiber, soy protein concentrate may replace up to 50 wt. % ofthe soy protein isolate.

The nutritional soy protein supplements may be fashioned in severalsimilar but different formulations. In one embodiment, soy proteinisolate comprises essentially 100% of the protein that is available tothe patient or consumer. In another embodiment, soy protein (isolateand/or concentrate) comprises at least 90%, and preferably more than 90%of the available protein. In such cases casein and/or free amino acidscontribute the remaining amount up to about 10%. In these instances,carbohydrate, stabilizer, and optionally, the gum component and vitaminsand minerals comprise the only ingredients.

The importance of fiber in the daily diet has been emphasized over thelast several years through the recognition of its effects in preventingheart disease, lowering cholesterol, controlling diabetes and even infighting cancer. Accordingly, it may be nutritionally beneficial to adda source of fiber to the nutritional products of the invention. Forexample, a soluble fiber, such as hydrolyzed guar gum and hydrolyzedpectin (Benefiber ; U.S. Pat. No. B1 5,260,279) does not adverselyeffect viscosity, but does provide gastrointestinal health benefits.When present, the soluble fiber may be added, alone or together withother less soluble fibers, such as cellulose or saccharides, in anamount of up to 120 g/day.

Soy fiber is, for the most part, insoluble mixture of cellulosic andnon-cellulosic structural components of the internal cell wall. Itsmajor fractions are non-cellulosic and consist of acidicpolysacchardies, arabino-galactan and arabinan chains. Ten percent arecellulosic components. Acidic polysaccharides are highly branchedpolymers made of a backbone of D-galacturonic acid and D-galactoseinterspersed with L-rhaminose.

To this end, a nutritional formulation may incorporate soy fiber or asoluble fiber, or both, as a dietary fiber component together with, forexample, the carbohydrate (corn syrup), trimagnesium phosphate andoptionally, carrageenan gum portions of the formulation. In thisinstance, soy protein concentrate, containing the soy fiber, is used asa partial replacement for the soy protein isolate and comprises fromabout 35.0 wt. % to 40.0 wt. % of the total protein amount. Preferably,the soy protein concentrate comprises about 35 wt % of the total proteinamount. The soy protein concentrate is added in amounts of from 1.0 wt.% to 5.0 wt. % of the total weight formulation and preferably in anamount of 2.5 wt % to 3.0 wt %.

In yet another embodiment, up to 10 wt. % of the total soy proteincontent may be replaced with protein caseinates, free amino acids andmixtures. Suitable caseinates include, for example, sodium caseinate,calcium caseinate and mixtures thereof. Suitable free amino acidsinclude 1-histidine, 1-isoleucine, 1-leucine, 1-lysine, 1-methionine,1-phenylalanine, 1-tlireonine, 1-tryptophan, 1-valine, 1-alanine,1-arginine, 1-aspartic acid, 1-cystine, 1-glutamic acid, glycine,1-proline, 1-serine and 1-tyrosine. Preferably, however, substantiallyall of the protein (up to 100%) is derived from soy.

In order to overcome thermal and mineral related denaturation andthickening problems associated with soy based compositions, the presentinvention includes a carbohydrate component, a dispersible, non-reactivesource of magnesium and a gum component. The carbohydrate component canbe derived from starch hydrolysates such as corn syrup and corn syrupsolids, and disaccharides such as sucrose or monosaccharides. Thestarch-based polysaccharide must be sufficiently hydrolyzed to avoidincreasing solution viscosity and to avoid thickening of the nutritionalproduct. Preferably, corn syrup having a dextrose equivalent (DE) fromabout 20 to about 30, and most preferably a DE of 25 is used since itallows for lower osmolality than syrups that have been more extensivelyhydrolyzed or those comprised of mono- and disaccharides. The DE of thecarbohydrate that is selected may, however, fall outside the preferredDE range of 20-30 depending upon the concentration and osmolalitycontributed by the other components. For example, the greater theconcentration of these other components, the lower the DE value for thecorn syrup that is used. The carbohydrate component can be incorporatedin the formulation in an amount of from 10.0 wt % to 30.0 wt % andpreferably in an amount of from about 18.0 wt % to about 21.0 wt %.

A dispersible, non-reactive form of magnesium comprises a thirdcomponent of the nutritional soy protein formulation and this preventssoy protein denaturation and/or thickening. The preferred stabilizingsource is an insoluble form of magnesium at pH 6.0-8.0, in particulartrimagnesium phosphate in any one of its many states of hydration. Othersuitable sources include magnesium phosphate dibasic and magnesiumcarbonate, although trimagnesium phosphate is preferred. The magnesiumsalt is incorporated into said formulation in an amount of from about0.01 wt % to 0.25 wt %, preferably from about 0.05 wt % to about 0.20 wt%.

An optional but preferred fourth component of the nutritional soyprotein composition of the present invention is a gum, such as kappa,lambda, or iota carrageenan, locust bean gum, guar gum and mixturesthereof. Unlike soluble fibers, such gums typically function as asuspending agent or thickener and may increase viscosity, if desired.Kappa carrageenan is preferred, however, and may be incorporated in thecomposition in an amount ranging from 0 wt % to about 0.10 wt % andpreferably from about 0.01 wt % to about 0.03 wt %.

The nutritional soy protein formulations of the present invention may besimply formulated as a beverage for oral administration or fed via anasogastric tube or directly to the stomach using) a gastrostomy tube asis known in the art. The soy protein formulations may also optionallyinclude additional vitamins, minerals, antibiotics, enzymes ormedications as may be required in each individual case. If theformulation is intended for oral administration suitable flavors,sweeteners and coloring agents as are known in the art may be added tothe formulations for enhancing their visual and organoleptic qualities.

The main components of the invention, soy protein isolate (with orwithout soy protein concentrate), optionally casein and/or free aminoacids, the carbohydrate component, the gum component and magnesiumsource are preferably formulated with other ingredients as are known inthe art for a complete dietary composition. For example, theaforementioned components are generally incorporated in a baseconsisting of water plus an oil blend comprising one or more oilsselected from the group consisting of canola oil, corn oil, soybean oil,sunflower oil, medium chain triglycerides, structured lipids andmixtures thereof. Vitamins may also be added to the formulation foradded nutritional benefits and include choline chloride, vitamin Eacetate, biotin, vitamin A palmitate, niacinamide, calcium pantothenate,phytonadione, folic acid, cyanocobalamin, cholecalciferol, potassiumiodide, thiamin hydrochoride and riboflavin. Pharmaceutically acceptableminerals may also be incorporated in the formulation and includetricalcium phosphate, sodium chloride, sodium ascorbate, magnesiumoxide, sodium selenite, chromic acetate, sodium molybdate, zinc sulfate,ferrous sulfate, copper gluconate, pyridoxine hydrochloride. Nucleotidesand nucleosides are further optional components.

The following examples are provided to better define and specificallydelineate the soy protein compositions of the present invention so as tobetter enable one skilled in the art how to prepare and formulate them.They are for illustrative purposes only however, and it is recognizedthat minor changes and variations may be made with respect to thespecific ingredients, their amounts and the manner of formulating them.It therefore should be understood that to the extent any such variationsdo not materially alter or change the characteristics of saidformulations, such changes are deemed as falling within the spirit andscope of the invention as defined by the claims that follow.

EXAMPLE 1

The total formulation may be prepared by adding corn syrup and antifoaniagent to the majority of the batch water at a temperature of 125°-190°F. This is followed by the addition of the soy protein isolate and,optionally, the soy protein concentrate and/or casein and/or aminoacids. The carrageenan gum addition is interspersed with the soy proteinaddition.

The oil mixture is held in a separate tank. The oil mixture is thenadded at room temperature to the previously described water mixture, orthe oil blend can be heated to a 150°-190° F. if required to dissolveany emulsifier added to the oils. The combined mixture is heated to140-170° F.

In a separate tank, a vitamin/mineral premix, citrates and optionallycholine chloride are added to water at a temperature of from about 40°F. to about 70° F. This mixture is then added to the major componentblend.

The entire product mixture is homogenized using a two-stage homogenizerat a temperature of 140°-170° F. The product is cooled to 40° F. andadditional water is added as necessary. Vitamin C is also added to thecold product prior to packaging and thermal processing.

A soy protein formulation of the present invention was prepared from thefollowing components wherein soy protein isolate comprised the onlysource of protein. All percentages given are in weight percent.

Ingredient wt. % Deionized Water 71.28739 Corn syrup 25DE 18.87954 SoyProtein Isolate 5.34286 Oils 3.42920 Minerals 0.46279 Potassium Citrate0.29161 Vitamins 0.6351 Tri-Magnesium Phosphate 0.12311 KappaCarrageenan 0.01500 Antifoam 0.00500 100.00

EXAMPLE 2

A second formulation was prepared as follows:

Ingredient wt. % Deionized Water 70.90409 Corn syrup, 25DE 20.05058 SoyProtein Isolate 4.40000 Oils 3.46791 Minerals 0.45985 Potassium Citrate0.29118 Vitamins 0.23231 Tri-Magnesium Phosphate 0.12309 Sodium Citrate0.03599 Antifoam 0.00500 Kappa Carrageenan 0.02999 1000.00

EXAMPLE 3

A third formulation wherein soy protein concentrate was added as asource of protein fiber was prepared as follows:

Ingredient wt. % Deionized Water 70.82627 Corn syrup, 25DE 18.32144 Oils3.44837 Soy Protein Isolate 3.14355 Soy Protein Concentrate 2.93381Potassium Citrate 0.45003 Minerals 0.40632 Guar Gum, Hydrolyzed 0.28849Tri-Magnesium Phosphate 0.09109 Vitamins 0.06848 Emulsifier 0.02216100.00

EXAMPLE 4

A fourth formulation comprising soy protein concentrate was prepared asfollows:

Ingredient wt. % Deionized Water 70.4719 Corn syrup, 25DE 19.5376 Oils3.48642 Soy Protein Concentrate 2.93395 Soy Protein Isolate 2.20000Potassium Citrate 0.45161 Minerals 0.33185 Guar Gum, Hydrolyzed 0.28850Vitamins 0.17502 Tri-Magnesium Phosphate 0.09109 Emulsifier 0.02216Kappa Carrageenan 0.01000 100.00

EXAMPLE 5

A fifth formulation in which several free amino acids and sodiumcaseinate replaced a portion of the soy protein component was preparedas follows:

Ingredient wt. % Deionized Water 70.90409 Corn syrup, 25DE 20.05058 SoyProtein Isolate 3.96000 Sodium Caseinate 0.11000 Calcium Caseinate0.11000 L-Histidine 0.00880 L-Isoleucine 0.03080 L-Leucine 0.06160L-Lysine 0.02640 L-Methiomine 0.01320 L-Phenylalanine 0.02420L-Threonine 0.01760 L-Tryptophan 0.00660 L-Valine 0.03080 Oils 3.46791Minerals 0.45985 Potassium Citrate 0.29118 Vitamins 0.23231Tri-Magnesium Phosphate 0.12309 Sodium Citrates 0.03599 Antifoam 0.00500Kappa Carrageenan 0.02999 100.00

All five formulations produced shelf stable organoleptically pleasantsoy formulations having a viscosity suitable for enteral tube feeding,i.e., 15-150 centipoise, and are uniform in consistency.

What is claimed is:
 1. A stable, liquid nutritional formulationcomprising (a) a protein component selected from the group consistingessentially of soybean protein isolate or soybean protein concentrateand mixtures thereof; (b) a carbohydrate component having a dextroseequivalence of from about 20 to about 30; (c) a protein stabilizer whichcomprises trimagnesuim phosphate; and (d) water.
 2. The nutritionaldietary formulation of claim 1 further comprising a gum component,vitamins and minerals.
 3. The nutritional dietary formulation of claim 2wherein said carbohydrate component comprises hydrolyzed starch,optionally mixed with one or more of oligosaccharides, disaccharides andmonosaccharides.
 4. The nutritional dietary formulation of claim 3wherein said carbohydrate component is selected from the groupconsisting of corn syrup, corn syrup solids, maltodextrin, fructose,sucrose, glucose, and mixtures thereof.
 5. The nutritional dietaryformulation of claim 2 wherein said gum is selected from the groupconsisting of kappa, iota or lambda carrageenan, guar gum, locust beangum and mixtures thereof.
 6. The nutritional dietary formulation ofclaim 1 wherein said soybean protein isolate comprises from about 4 wt %to about 10 wt % based on the total weight of the dietary formulation.7. The nutritional dietary formulation of claim 3 wherein saidcarbohydrate component comprises from about 18 wt % to about 30 wt %based on the total weight of the dietary formulation.
 8. The nutritionaldietary formulation of claim 5 wherein said gum component comprises fromabout 0 wt % to about 0.5 wt % based on the total weight of the dietaryformulation.
 9. The nutritional dietary formulation of claim 1 whereinsaid trimagnesium phasphate comprises from about 0.05 wt % to about 0.30wt % based on the total weight of the dietary formulation.
 10. Thenutritional dietary formulation of claim 1 wherein said soy proteinconcentrate comprises from about 1 wt % to about 5 wt % of the totalweight of the dietary formulation.
 11. The nutritional dietaryformulation of claim 10 further comprising one or more componentsselected from vitamins, minerals, flavors, fiber, sweeteners, coloringagents, antibiotics, enzymes, bulking agents, medicaments and mixturesthereof.
 12. A stable, liquid nutritional dietary formulation comprising(a) a protein component consisting essentially of soy protein isolateand soy protein concentrate; (b) a carbohydrate component having adextrose equivalence of from about 20 to about 30; (c) a proteinstabilizer comprising trimagnesium phosphate; and (d) water.
 13. Thenutritional dietary formulation of claim 12 further comprising a gumcomponent, vitamins and minerals.
 14. The nutritional dietaryformulation of claim 12 wherein said carbohydrate component compriseshydrolyzed starch, optionally mixed with one or more ofoligosaccharides, disaccharides and monosaccharides.
 15. The nutritionaldietary formulation of claim 14 wherein said carbohydrate component isselected from the group consisting of corn syrup, corn syrup solids,maltodextrin, fructose, sucrose, glucose, and mixtures thereof.
 16. Thenutritional dietary formulation of claim 13 to wherein said gum isselected from the group consisting of kappa, lambda or iota carrageenan,guar gum, locust bean gum and mixtures thereof.
 17. The nutritionaldietary formulation of claim 12 wherein said soy protein isolatecomprises from about 2.0 wt % to about 10.0 wt % based on the totalweight of the dietary formulation.
 18. The nutritional dietaryformulation of claim 17 wherein said soy protein concentrate comprisesfrom about 1.0 wt % to about 5.0 wt % of the total weight of the dietaryformulation.
 19. The nutritional dietary formulation of claim 15 whereinsaid carbohydrate component comprises from about 10 wt % to about 30 wt% based on the total weight of the dietary formulation.
 20. Thenutritional dietary formulation of claim 16 wherein said gum componentcomprises from about 0 wt % to about 0.05 wt % based on the total weightof the dietary formulation.
 21. The nutritional dietary formulation ofclaim 1 wherein the said trimagnesium phosphate comprises from about0.05 wt % to about 0.30 wt % based on the total weight of the dietaryformulation.
 22. The nutritional dietary formulation of claim 1formulated for enteral administration.
 23. The nutritional dietaryformulation of claim 12 formulated for enteral administration.
 24. Thenutritional dietary formulation of claim 1 formulated for oraladministration.
 25. The nutritional dietary formulation of claim 12formulated for oral administration.
 26. The stable, liquid nutritionalformulation according to claim 1 wherein the formulation is processedwith heat.
 27. The stable, liquid nutritional formulation according toclaim 26 wherein the formulation is homogenized.